Chicken & Spinach Enchiladas

By ezunich

Make with Beans & Rice recipe in sides

Ingredients

• 8 dried New Mexico Chiles, stemmed removed, seeded and torn (I just used canned, diced green chilies)
• 2 cups chopped onions
• 6 cloves, garlic, smashed
• 1/4 cup olive oil
• 3 cups chopped fresh tomatoes
• 2 cups chicken broth
• 1 tsp sugar
• salt to taste
• 1 bag fresh spinach (9 oz)
• 2 tbs olive oil
• 1 1/2 cups shredded cooked chicken
• 1 cup frozen corn kernels, thawed
• 2 cups, shredded Monterey Jack cheese, divided
• 1/2 cup heavy cream
• salt
• 8 flour tortillas (6 in)
• 1/2 cup sliced scallion greens

Preparation

Step 1

Preheat oven to 400°. Coat a 3 qt baking dish with nonstick spray.

Sauce:
Cook chiles, onions and garlic in 1/4 cup olive oil over medium high heat until chiles and onions soften, 5 minutes. Add tomatoes and cook 2 minutes. Stir in broth and sugar and season with salt; bring to a boil. Reduce heat to medium and simmer sauce 15 minutes. Let sauce cool briefly, then puree in a blender. (Makes a ton, freeze the rest)

Enchiladas:
Saute spinach in 2 tbs oil over medium high heat until wilted 1-2 minutes. Add chicken, corn, 1 cup cheese and cream, simmer until cheese melts 3-5 minutes and season with salt.

To Assemble:
Fill each tortilla with 1/3 cup filling and roll. Place enchiladas in dish, seam side down, then top with 1 cup sauce, leaving the edges dry. Sprinkle top with remaining cheese and bake enchiladas until cheese melts and tortillas begin to brown on the edges 15-20 minutes.